In a large bowl, toss in quartered cherry tomatoes, halved Kalamata olives, and rinsed cannellini beans.

Remove the thick stems from the parsley and chop the leaves finely. Add the parsley to the mixing bowl.

In a separate bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper.

Pour the dressing over the salad mixture and gently toss everything together until coated.

Let the salad rest for at least 30 minutes before serving.